When I recently discovered that Chicken Parmesan is one of a friend’s very favorite dishes, I was dismayed. Traditionally, this is a chicken breast dish and when it comes to chicken, I am not a breast girl! I find the breast cut dry and lacking in flavor. Then, I thought up a way to prepare it so it comes out of the oven moist, tender and flavorful.
My trick? Instead of the breast, I used pounded, boneless chicken thighs. I swear by this method! The chicken comes out nearly fork-tender and juicy. Not only that, when you pound it just enough, you won’t need to divulge to any picky “white meat only” eaters that they are dining on the thigh. Trust me: they won’t even ask.
Here is what I did.
TENDER CHICKEN PARMESAN
Chicken Preparation: Pre-heat your oven to 350 degrees.
- Place 4 – 6 boneless chicken thighs in a plastic grocery bag or between plastic sheets. Be sure they are unfolded.
- Using a good tool (I use a flat, river rock. But a mallet or the side of your rolling pin will do. If you have to resort to using a wine bottle, be careful not to break it!), gently pound and flatten each piece to about 1/3 of an inch. Do not over flatten! You want to pound them just enough to make each piece tender and even in thickness.
- Salt and pepper all sides of your chicken pieces before proceeding to the breading stage, below.
- Heat 2-3 tablespoons of olive oil or butter in a large skillet on medium heat.
- Immerse each piece of chicken into
1. Flour (shake off extra)
2. Egg wash (1 beaten egg per every 2 pieces of chicken, so 2 eggs for 4 pieces of chicken and so forth).
3. Panko. Be sure to press the Panko bread crumbs into the chicken, fullycovering it.
- Sauté chicken a few minutes on each side, until the Panko crust is beginning to brown.
- Place chicken in a buttered baking dish, either side up.
- Spoon on 2 – 3 tablespoons of bottled or home-made tomato sauce to cover chicken top.
- Optional: Dab on pesto sauce if you have some handy, or add a few leaves of fresh basil.
- Cover chicken with Mozzarella (whatever type you have, fresh, bagged, either way).
- Cover chicken once again with grated Parmesan.
- Bake 15-20 minutes and serve.
If you don’t have Panko crumbs, use any bread crumb. If you can add some crushed corn flakes to your bread crumbs, it will be extra crispy.
What is it about that salad dressing they serve at our local Hibachi restaurants that makes my mouth water? It’s just delicious; it’s tangy, a little sweet, a little salty and I always want more.
My guess is it has a combination of sesame and ginger but I can never quite put my finger on it.
On a whim, I whipped up my own version, deciding to add orange for a little brightness.
I think it came out rather well.
Here is what I did:
- 4 cups of washed lettuces of your liking. I had on on hand arugula and Chinese cabbage, but I would have added ice berg for that satisfying crunch.
Now on top of our lovely lettuces, arrange the following:
- 1/2 Shredded or finely sliced carrot
- 1/4 cup sliced mushroom (I used a small Portobella).
- 2 inch piece of cucumber, sliced
- 1 tablespoon sliced almonds, sprinkled over the salad
- 1 spring onion, chopped
- I did not add a tomato, but you might want to! It’s pretty and most people expect tomato.
The Dressing: Add the following ingredients into a blender or smoothie mixer:
- 1/4 medium sweet onion
- 1 large (or 2 small) tooth fresh garlic
- 1 small, chopped carrot or 1/2 a larger one. Cube this so it will blend easily and not get stuck in the blades.)
- 1/4 cup soy sauce (I use low sodium but I prefer the saltier!)
- 1 tablesppon sesame oil (sesame oil is powerful so … careful!)
- 1/4 cup light olive oil
- 3-4 tablespoons fresh orange juice
- 1 teaspoon grated orange zest
- 1 dash lemon juice (about 1 teaspoon)
- 3 full springs fresh cilantro (stems and all)
- 1 or 2 tablespoons Tahini / sesame paste (start with 1 and add if you like more)
- 1 tablespoon minced or chopped ginger.
Whir it all around until well-blended.
What do you think? Do you want to add a little of this or a dash of that?
Simply adjust to taste until you feel satisfied! It’s subjective. We have no rules.
- Try adding toasted Sesame or Flax seeds if you like. (Flax is most beneficial if ground.)
- Ginger root keeps well in the freezer. You can cut off a knob as needed. Peal and mince. I do like th convenience of the already minced ginger I can purchase at our supermarket.
- To make a full meal: Arrange cooked shrimp (blackend or steamed, as you wish) or chicken breast on top to make it a meal. Try it with a portion of seared Salmon!
- Save your left-over dressing in a jar in the fridge.
Try marinating some shrimp of chicken breast in the left over for a jazzed up flavor!.
Creamed spinach is a great way to add vegetables while keeping carbs and calories to a healthy minimum. Plus… this recipe fits into almost any diet: Not only is it grain- and gluten-free, but also Vegetarian, Paleo and Keto friendly! It works as a side-dish, but I love it topped with a poached egg, a la “Eggs Florentine.” When I’m really hungry, I top the egg with a slice of cheese and broil for a minute.
The recipe below yields about 6 cups, or …12, half-cup servings at 160 calories and very few carbs.
In addition to the ingredients featured in the photo, I also used about 1-1/2 tablespoons of Quinoa flour to thicken, which adds a negligible amount of carbs.
- 1-1/2 9-oz packages of baby spinach, chopped
- 1 large Vidalia or sweet onion, chopped
- 1/2 cup heavy cream (feel free to substitute Half ‘n Half)
- 1/2 cup grated Parmesan cheese
- 2 tbsp good butter
- 1 tbsp olive oil (not shown)
- 1-1/2 tbsp flour (I prefer gluten-free flour)
- 1 tsp salt
- pepper to taste (I ground about 20 times)
- Melt butter and olive oil in a large skillet
- Add chopped onion and salt, then sauté until onions are soft and clear
- Toss in all the chopped spinach and sauté, turning and stirring until soft
- Add the cream, stir, then add the parmesan and incorporate well
- Simmer about 3 minutes, then sprinkle in flour to thicken, pepper to taste and simmer until the mix reaches the desired consistency.
TIP: Portion out the large batch into individual half- or one-cup servings for freezing!
They thaw quickly, so you’ll always have a handy, healthy side vegetable!.